editorial Baishakh is upon us with its warmth and traditional festivities. This issue marks one of those times of the year when we all come together in a myriad of colours and welcome the Bengali New Year with fervour.
Although we’re enthusiastic about public fairs and events, it’s a pity that women live with the fear of being harassed at social premises. In light of that, we decided to forge ahead and take a standpoint on the current scenario for woman by speaking to Barrister Asif Bin Anwar, Psychiatrist Dr Mekhala Sarkar and Gender and SRHR specialist Shuchi Karim, to learn about the rise of sexual assault in the country (Girls ... How Safe Are We?, p.114). On a lighter note, some of the finest chefs in the country tell us everything about their journey. The cherry on top for us was meeting Matt Preston and learning about his adventures in Dhaka. The enthusiastic food journalist expressed his love for Bengali delicacies and also shared a tale or two about his endorsements with Rivoli Belgian Cookies (On a Culinary Quest, p.150). Keeping that aside, this season brought plenty of sartorial surprises; we have 46 pages of stunning collections from the city’s finest clothing stores. Bold, bright and fuss free is the way to go this month. We hope you have a splendid Pohela Baishakh. Wishing you all a Shubho Noboborsho!
CONTENTS
P. 12 What a Beauty! BMW’s stunning 7-Series launched in Bangladesh
P. 19 Love at First Bite
Satiate your hunger pangs with Red Window’s mouth-watering meals
P. 23 A Splash of Spring
Nail the traditional look this Baishakh with Shamuk’s vibrant sarees
P. 28 Suave, Savvy, Sophisticated
Rabita Rashid’s signature wear is all the rave
CONTENTS APRIL 2016
The Magazine That Reads You Closely
P.30
Vol 13 No 04
P. 65 The French Connection Benjamin De Fouchier talks about the prospects of e-commerce in Bangladesh
P. 96 Crafting Perfection
Hairstylist Kazi Qumrul Islam shares his insight on beauty
P. 104 To Use or Not to Use
Aidha Cader looks into the controversies surrounding consumer goods
#BetterYou P. 110 Break the Juicing Code Making your smoothies more bioavailable
P. 112 What’s Behind the Screen?
The know-hows of online shopping
P. 113 A Boss or A Leader … who would you rather be? Learning the difference between a trainer and a tyrant
P. 114 Girls … how safe are we? A discussion on women’s safety in Bangladesh
P. 122 10 Must- Haves for your 30s
Wardrobe staples for the savvy man
P. 128 Embracing the Dark Side
Actor Misha Sawdagor walks us through his acting career
P. 130 The Kitchen Kings P. 29 On a Darker Note Interpreting mystery reads from Bengal Publications
P. 36 A Walk to Remember
Apex’s summer friendly shoes are perfect for the festive season
P. 44 Mr and Ms Sunshine
Fuss-free beauty tips for Baishakh
P. 52 The Man with the Midas Touch
Some of the best international chefs in the city talk about their journey into the culinary world
P. 140 Sensuous Spices
Baishakh delicacies from some of the finest eateries in town
P. 146 Baishakh Bliss
Recipes for the Bengali New Year from Fireflies Restaurant
P. 150 On a Culinary Quest
Publisher Abul Khair Chairman, Editorial Board Syed Shamsul Haq Director, International Publications Zeenat Chowdhury Executive Director Nawshin Khair Managing Editor Tawhidur Rashid Fashion Editor Goutom Saha Deputy Editor Tanuva Aumia Khundkar Assistant Editor Natasha Rahman Sub-Editor Rubab Nayeem Khan Staff Writer Aidha Cader Senior Designer (In charge of Graphics and Layout)
Jason Sabbir Dhali Designer Md. Mainul Islam Head of Marketing Lucky Begum Assistant Manager, Marketing Farah Tani Senior Marketing Executive Asif Iqbal Finance and Accounts Md. Abdul Alim Sales and Distribution Md. Manik Mollah
e-mail: icetoday@gmail.com editor@icetoday.net facebook.com/ice.today www.icetoday.net Published by Abul Khair on behalf of ICE Media Limited. Printed at M.K. Printers189/1,Tejgaon I/A,Dhaka-1208 Editorial and Commercial office: Road 23/A, House 4, Block B, Banani, Dhaka, Bangladesh . Advertising, Sales and Distribution: 01711339587, 01819412035, 01775779315, 01812656961, 01614025340 Tel:+880255035336-8,+8809666773313
On the cover
Australian food journalist Matt Preston enthrals Dhaka with his presence
Badal Roy talks about the rising demand of Gold jewellery
P. 154 Lost in Translation
Aidha Cader and Aura Beauty Lounge create quirky looks to go with shades
P. 158 Events
P. 60 Twin Tones
April 2016
Eminent musicians and lyricists talk about the transition of music and lyrics News and reviews of local events
Model: Nusraat Faria Mazhar Jewellery: Jarwa House Makeup and hair: Farzana Shakil’s Photograph by: Riyad Ashraf
Buzz ICE Today
A reel of the latest lifestyle updates
What a Beauty!
Urvashi Rautela makes waves with her stunning appearance at BMW’s grand event at Radisson Blu Water Garden Hotel. Natasha Rahman sneaks an update on her career aspirations and new ventures Photographs from Executive Motors Limited
The all new BMW 7 series takes off in style!
L
uxury leaves you with an impression hard to forget and BMW is all about forging experiences that are timeless. In light of that, Executive Motors launched their latest model of BMW’s 7 series at a star studded event which had Miss Universe India Urvashi Rautela, unveiled the brand new model adding an exhilarating charm to the event. Taking note of her headway in B-town, Urvashi is all set to sizzle the screens with her new release Great Grand Masti. First experiences always leave an impact; Urvashi’s was with the action hero stalwart Sunny Deol in the movie Singh Saab the Great where she played a Punjabi wife Minnie opposite to Sunny Deol. “It was a very special film for me and a great learning experience,” she starts off. On the cusp of action/thriller films and currently exploring comedy genres, Urvashi wants to branch out and try all the genres of cinema and immerse herself in meaty roles. “I have learnt martial arts and Taekwondo, so I would love to be a part of more action movies,” she smiles. “In my next movie, I am doing both comedy and action. And as for dream roles, she says those change with time. “I am just two films old; so it’s difficult to say what my dream role would be. But if you ask me now, I would love to do a biopic on a basketball player as I have played on the national level and I feel I can do justice to the character of a sportsperson.” Working in a multistarrer like Great Grand Masti, Urvashi has had a fabulous
time shooting with such a high spirited team. “I play a very challenging role in the movie. Being a girlfriend of three men who are grappling for my time and attention wasn’t an easy task,” she laughs. “This time I have a huge responsibility, as my character is inspired by Ajay Devgn’s character in Masti. However, she wants people to know that though the genres of both the movies are the same, the similarities end there. It’s intense and super charged plus you will get to see Urvashi in a completely new look and character. “I get to play out action, comedy, and emotions all at once and for an artist I feel that it’s a total package.” A superstar in the making, Urvashi knows how to stay rooted and compassionate. “My parents always told me to be compassionate towards people and this was something that was second nature to me since childhood. I was always a social activist and it was never something I never discussed publicly. After being involved in several pageants, I decided to take this to another level and that’s when the Urvashi Rautela foundation came about.” The foundation helps empower underprivileged people in terms of education and healthcare. She is also very active with the Save Cow Campaign, Save the Girl Child Campaign and Smile Foundation “I feel extremely blessed to be where I am and being involved with these causes only makes me more humble and thankful to God for giving me the opportunities I am presented with.” With that, the diva wraps up and is on her way to dazzle the audience at BMW’s grand lauch and end the night in glory.
Decadent
L
ove at First Bite
You’ve wolfed down a hearty meal, but something’s missing. Of course! A meal without desserts at the end doesn’t quite do justice to the word ‘hearty.’ If you are one of those diners who will not settle for anything less than a complete treat, ‘The Red Window’ located at Dhanmondi 16 is the place to be. Having been launched on February 2016, the Red Window is already a hit among customers who claim that they are “on repeat” at the eatery. Upon speaking to the owners it was learnt that all foods are served fresh ‘right out of the oven;’ and that’s what keeps the customers coming back for more!
Photographs by Abu Naser
Badruzzahan Ahmed rolls into Red Window for their delectable treats
The Shakeys If one were to create an army of shakes to take over the taste buds, the four ‘shakeys’ at the Red Window would be decorated warriors! These four are the absolute must-tries, each with its unique blend of ingredients. The names of the four are self-explanatory: The Red Velvet Cheesecake Shakey
(Tk 280), the Wafflicious Peanut Butter Shakey (Tk 250), the Chocolate Pofiterole Shakey (Tk 250) and the Cookie Crush Shakey (Tk 210). All these mouth watering savouries are colourfully presented, especially the Wafflicious Peanut Butter Shakey that actually comes with a whole piece of waffle on top.
The Pizza Cone (Chicken/Beef) Tk 140-150
The Red Velvet Cheesecake Slice Tk 280
While this one’s name may sound like your everyday red velvet cheesecake, this is the ‘mystery item’ at the Red Window. A bite into this soft white-cream topped delicacy leaves the diner with a mysterious taste of something sweet yet very subtly salty in the mouth, creating that perfect balance that most desserts require.
The Pizza Cone is a uniquely delightful item from the ‘Bites and Nibbles’ section at the Red Window. Shaped like a cone, the outer bread which is soft yet crusty wraps all that a typical pizza is topped with. Melted cheese is poured into the cone with a round thin slice of pepperoni and its quirky shape gives diners the satisfaction of eating a pizza like a shwarma.
Banofee Jar Tk 210
If happiness came in a jar, the Banofee Jar could be one of those jars. This contains bananas and toffee as the key ingredients, which is layered and is topped with white cream. The taste is well balanced, being not too sweet but the presence of the toffee is prominent. Devouring this reminds one of the happiness of eating out of a Nutella jar as it actually comes in jars with colourful lids!
The Double Trouble Poutine Burger – Tk 375 This succulent burger chucks out the age-old dilemma of choosing between the “beef ” or “chicken” patties as this burger gives you both! In addition to the usual ingredients of lettuce, tomato and cheese, the meal is sided with French fries and comes with Red Window’s special sauce.
Red Window
House 19/A, Road 16, Dhanmondi
Little did we know
100% handloom cotton hand painted saree with elaborate petal details along with a thin, series of borders, this exclusive piece is a portrayal of sophistication.
Adorned with Shamuk’s signature floral motive, this 100% hand-loom cotton saree speaks of everything spring, especially when composed of the two complementary Baishakh colours- red and white.
A
Splash of Spring Samira Shakur celebrates the arrival of the festive season with Shamuk’s hand-painted ready-to-wear collection
Photographs by Sakib Muhtasim Shamuk: 1/1 - Block D, Lalmatia, Dhaka
Nothing symbolises spring more than the flamboyant Krishnochura bloom with its fern like leaves – exactly what this synthetic Kota saree portrays. Priced at Tk 5000, this saree is in itself an art depicting Baishakh saga.
Floral, feminine and flirty comes with the comfort of 100% handloom cotton; this saree is truly a burst of Eden behind a backdrop of soft pastel shade and a contrasting hot pink border. Price range of sarees Tk 4500-5500
Cast your Baishakhi spell with these pick-me-up necklaces Tk 120 to 250
Designer’s Diary By Benazir Alam
S
uave, Savvy, Sophisticated
Completing her masters in fashion merchandising from Academy of Art University, San Francisco Art school, Rabita has commemorated her education and love for fashion through her signature line Rabita Rashid. “I draw inspiration from a wide spectrum of things such as architectural monuments, paintings, forms and colours from nature.” She uses local materials extensively in her collection. “I have used a number of local materials such as Rajshahi Silk and local Muslin which have always been a large part of my collection. Dabka, stonework, mirror work, emboss, hand embroidery and patti have been my main motifs,” she reveals.
to launch her 6th exhibition on the 8th and 9th of April in Flambe from 10am-10pm. “I will be having a spring/ summer collection and part of it will be dedicated to Pohela Baishakh, catering to both men and women. I have used a variety of shades of pastels according to the current colour forecast and light weighted materials to suit the summer heat. For men, I am offering panjabis and shirts and for women; there will be capes, kameez, kurtis, jackets and kimonos. I am trying to offer the fashion market a variety of cuts, trims, silhouettes to complement each individual’s unique body
type,” she shares exuberantly. Bangladesh is the second highest contributor to ready-made garments industry. However, they have not marked their space in the retail industry. Rabita hopes to have her line represent Bangladesh’s fashion industry globally. “Creating a global Bangladeshi brand is a dream for me and I am gradually moving towards making it into a reality. Being a fashion merchandiser, I have learnt how to design and develop business strategies, direct manufacturing and marketing as well as creating sale strategies,” the young entrepreneur sums up.
Rabita Rashid is an entrepreneur and fashion merchandiser. She’s also the designer of the eponymous clothing line ‘Rabita Rashid’
On the flipside, Rabita is astonished to find that our local materials are sparsely used in our fashion industry. “For me, it is an absolute necessity to use local dyes especially when I work with georgette, crepe and silk,” she says. Rabita feels that we need brands of our own which will represent Bangladeshi fashion internationally. “When I look at brands like Zara which initially started locally and has now marked its space across 88 countries with over 2000 stores, it works as a great motivation to pursue my passion. This is very inspiring to designers who want their label to be recognised and embraced internationally.” Having had exhibitions in New York, Jamaica and now Dhaka, she is all set Photographs by Sakib Muhtasim
Bookworm
On a Darker Note Faded
Baghdad Immortals
209 pages, Tk 500
323 pages, Tk 500
By Khandoker Ashif uz Zaman
By Saad Z Hossain
Farasha Khan Sayeed marvels at the mystery reads from Bengal Publications
“He was made out of hundreds of clumsy pencil strokes, forming a distorted figure; the artist never really intending to fill in all the gaps between each fine line”-Khandoker Ashif uz Zaman. With a captivating prologue that pulls us in right from the very beginning, the enthralling mystery of Mia Fiqueen’s search for her friend Zayn, spins a tale filled with suspense, curiosity and elusiveness that will keep the reader wrapped up in the book till the very end. As with any detective novel, it is hard to stop from guessing the ending from the first few pages, but the author manages to withhold the ending without giving much
away in the development of the story. Moving through with Mia’s voice only in our ears, it is easy to feel the confusion and worry that she feels at the missing news of a dear friend who serves as a potential romantic interest. The story builds around the young housewife only, with a handful of other characters such as the police detective Imran and her husband Liyaqat, who add more ambiguity to it, and with a tone slightly remnant of Sidney Sheldon, leaving anybody who loves a good mystery, satiated. Ashif does an excellent job in his first novel by presenting a different genre in the Bangladeshi English writers’ forte.
If there was ever a war novel that wasn’t really war-centric, Saad Z Hossain’s, Baghdad Immortals certainly fits the bill. For those of you who shy away from war stories simply because of the heavy handed style of writing and grave content, this one is a must read since it comes speckled with humour and ludicrous incidents that will keep you turning pages. It is easy to love the two main characters, Dagr and Kinza, as they make their way all over a war torn Baghdad, accompanied by their very own hostage, a certain Ba’athist torturer Captain Hamid. More than a war story, this novel feels like an adventure novel which at times even has a surreal quality with characters entwined with magical or
superhuman traits. The way Hossain has used his dark sense of humour to coat each and every chapter simply adds to its charm rather than taking away from a war’s grim nature. Incredibly, this author has managed to gift his readers with an original story from a common genre and managed to mix in flavours of a few others, in the end emerging with a creation that should be on every bookworm’s reading list. Saad Z Hossain is a writer to look out for as we wait for the next book from him, hopefully a continuation of the adventures of Dagr and Kinza as just this one book about their brilliant journey is not sufficient for those who have once been introduced to these two fascinating fellows.
Model: Nadia, keya, Chaity, Tanha, kaizer Wardrobe: Le Reve Jewellery: REVAZ by Mahedy Chowdhury Makeup and Hair: Farzana Shakil’s Photography: Abir Hossain Noman
Word on the Street
S A Walk to Remember
Since Pohela Baishakh is right around the corner, everybody is excited to shop till they drop. While it’s the norm to shop for traditional white and red sarees or white panjabis, one could pair up their dresses with Apex’s new shoes and sandals to complete their Baishakh wear. For men, Apex has a range of traditional footwear like slides and the two-strap sandals. These sandals are not only comfortable but would also go well with your ethnic look. They have also come up with fashionable loafers in cool new colours like red, blue, yellow, orange and various other shades. With the variety of colours they are offering, it goes without saying that you can probably match the shoes to your panjabi this Baishakh. That’s certainly the cherry on top of your shopping spree! Ladies, fret not! Apex has a vast assortment of stylish wear for your
pretty feet as well. Their new line of women’s shoes is exciting, smart and defines comfort on the go. Their brand Sandra Rosa, has introduced strappy gladiator sandals with mirror embellisments which adds a desi touch to its design. That’s not all; they’ve also introduced printed wedge heels with braided uppers, and peep-toe wedge heels with floral printed uppers. It’s no doubt that with these shoes, there’s a trend in every step that you take this Pohela Baishakh. Other goodies include colourful flats with padded soles that too speak volumes
of style and comfort. Additionally, Apex also has handbags and clutches so that you’re able to make a fashion statement during this festive season. Starting the Bengali New Year with some of the finest footwear from Apex is indeed something to look forward to.
Photographs by Sakib Muhtasim
Model: Meghla, Mahi Wardrobe: Pride, Pride Girl Makeup and Hair: Sanjana Hossain Photography: Riyad Ashraf
Beauty Alert
Pohela Baishakh is welcomed with an uncanny fervor of love. The entire city is abuzz with fairs and cultural programs. As exciting and colourful as the day may be, it is also one of the hottest days of the year. The weather may exhaust your spirits making you look worn out and messy; but fret not, as we have some tips and tricks for you, so that you can shine the brightest on Baishakh.
With Pohela Baishakh right around the corner, Fatima Faheem and Irfan Aziz points out some blunders that you can wash your hands off
Girls
Illustrations by Jason Sabbir Dhali
First of all, you could steer clear of a colourful saree and the bouffant hairstyle; there’s a possibility for these styles to go awry. Here are a few things you could consider in order to avoid fashion faux pas.
There’s always that chance of your hair getting tangled in dangling earrings. Instead, opt for light pearls, danglers and studs, which are easy-to-wear and will add a subtle charm to your ensemble.
Chunky Earrings In a month as humid as April, it’s best not to wear heavy jewellery, especially earrings.
Heavy Neck Pieces Undoubtedly, jewelleries with stone embellishments look gorgeous, but this Baishakh, switch to wooden jewellery or leave the house sans jewellery. If you are wearing a plain saree, then try wearing a row of glass bangles or a long pendant style necklace.
scents will just add to the existing humidity and make the environment pungent.
Heels As good as stilettos look on covers, they aren’t the most functional on a frenzy boishakh day. Apart from causing back pain, the stress of heels will make you sweat more. Keep those stilettos and pumps at bay and opt for peep-toe kitten heels or kolhapuri stone flats. Strong perfume Keeping the weather in mind, go for floral fruity body mists that are fresh and mild. Overpowering
Boys Baishakh’s scorcher takes a toll on all you gentlemen as well. Here’s what you could do to stay dapper all day long.
Flip flops As comfortable as they might be, flip flops and slide-on sandals are the least elegant choice of footwear. Try going with something more sophisticated like a pair of leather sandals. You might even try to mix things up with a pair of loafers with your panjabi. Jeans Wearing jeans with your panjabi is so 2004; it’s time you crossed out that option. It’s uncomfortable and doesn’t do justice to panjabis. Instead, go for well fitted pajamas that reach up to your ankles. Or you can even try dhoti styled pajamas, if you think you can pull them off. You’ve donned your panjabi, with the right pajamas, you’re all set for Baishakh.
Makeover madness Pancakes are for eating. Refrain from applying pancake makeup as it contains the most concetrated pigment; and will wear out in cracks and lines as the day goes by. Rub your face with an ice cube in the morning for a natural flush. Choose a light foundation and waterproof liner and you are all set to being a Bengali beauty.
If you are wearing a plain saree, then try wearing a row of glass bangles or a long pendant style necklace
Undershirt it It’s essential for you to wear an undershirt. Not only will it prevent your panjabi from unwanted sweat patches, it will also make you look more appealing. Also use mild cologne to keep you cool during the day. Looking good and smelling good creates a long lasting impression when you’re among people. Easy on the gel With the excess heat and sweat that will be on your itinerary by default, it’d be best if you cut back just a little bit on hair gel during Baishakh. Apply just enough to keep your hair in place and dont worry about it too much.
Messy beard An unkempt bear makes fab look drab. Give it a slight trim so that it maintains a nice shape. If your bear requires extra care, try beard wax to tame frizzy beards. A neat beard is all you need to look the part during the occasion. Moreover, if you do right by the ‘less is more’ statement, carrying yourself might just be a breeze!
Model: Spriha Wardrobe: Almira Makeup and Hair: Aura Photography: Rafiqul Islam Raf
Platinum Man
he
an with the
Midas Touch In conversation with Badal Roy, Managing Director of Jarwa House, on the rising demand of jewellery
perating in Bangladesh for decades now, Badal Roy, Managing Director of Jarwa House, is known for his contributions to the jewellery market in the country. He discusses the state of affairs of this business among other thoughts. The Jarwa House has its roots set in the British and Pakistan era, when two of its early directors earned widespread fame for being the only craftsman in the then East and West Pakistan. Word of their immaculate craftsmanship spread like wildfire eventually leading to the establishment of Jarwa House. However, after independence many other jewellers emerged,
“Although contemporary fashion has seen rise in new types of jewellery; traditional jewellery has exceeded the bounds of time as an all-time favourite, because the monetary and emotional value attached to traditional gold jewellery lives on,”
who could work almost as well with pearls. Hence new techniques of artificial pre-held pearls were introduced. So how did Jarwa House manage to maintain the same reputation as one of the first-choice jewellers in the city? “Four elements enabled them to hold their name high up in the list – Honesty, Quality, Innovative Designs, and Personalised Customer Service,” he shares. Keeping these aspects in mind, Roy stands where he is today. Fashion trends are changing every day; thus influencing the trends of jewellery as well. “Although contemporary fashion has seen rise in new types of jewellery; traditional jewellery has exceeded the bounds of time as an all-time favourite, because the monetary and
emotional value attached to traditional gold jewellery lives on,” he expresses. However, within the bounds of traditional jewellery, he has noticed that jewellery with two-tone colours are gaining popularity along with diamonds. Asked about future projects, he says that he plans to establish a jewellery school in the coming years, where people will be provided extensive training on jewellery craftsmanship. It will diminish the existing unemployment conditions, by creating work opportunities which will help in developing a skilled workforce in jewellery industries. Roy cheerily explained that the rising number of people purchasing jewellery now compared to before. “Even after independence, there
were not many people in Bangladesh who couldn’t afford to buy jewellery. But given that people from middle and high status quo are purchasing jewellery, the industries are certainly making a fortune and this in turn benefits the country,” he says. He sees great possibilities for this industry in terms of bringing in substantial income from gold exports, given that the government provides the necessary support. “From a socio-economic standpoint, Bangladesh is in a good place. If the government provides enough resources, we will be able to yield in revenue from export, while keeping up with stiff competition from neighbouring countries,” concludes Roy.
Model: Methela Wardrobe: Sailor Makeup and Hair: Farzana Shakil’s Photography: Riyad Ashraf
Makeover
Twin Tones
Aidha Cader together with Aura Beauty Lounge creates two-tone lipstick combinations for a fun and quirky look
Pop Art Eyes: Brown eyeshadow is applied across the lids. Gold eye shadow is used as highlighter. A fine line of black mascara is used across the lash line followed by a coating of mascara. Cheek: Brown tone brusher is used along the cheekbones. Gold shimmer is lavishly used on forehead, chin, nose bridge and on cheekbones. Lips: To give it a quirky look, yellow and orange lipstick is used alternatingly on half the lips. Orange polka dots are also painted on the lower yellow portion. Hair: A straight blow dry using a hair iron is done on the strands and parted at the centre. Model: Oshin, Spriha Photographer: Rafiqul Islam Raf
Metallic Magic Eyes: Gold eyeshadow is used as highlighter. Base tone eyeshadow is used across the lids followed by a coating of mascara. Cheek: Bronze tone blusher is used on cheeks and shimmer is used on the forehead, nose bridge, and chin.
Lips: Bronze tone lipstick is applied on the top pout followed by gold shade lipstick on the lower lips. Hair: The hair is tied up and the ends are brought forward. The ends are then curled using a spiral tong. The strands are styled to create a short hair look.
Contrast Colour Eyes: The eyes are kept minimalistic with silver eyeshadow as a highlighter, beige eye shadow across the lids followed by a coating of mascara on lashes. Cheeks: Brown blusher is applied on the cheekbones and jawline. Silver shimmer is
pattered on cheekbones, forehead and chin. Lips: Red lipstick is used to define and fill in the outer lips. Blue lipstick is used to give contrast on the inner portion of the lips. Blue shimmer is pattered over the blue lipstick to give more contrast. Hair: Using large rollers the hair is curled inwards along the face.
Global Fashion
affects the business adversely by creating a supply and demand crisis. On the other hand, Pakistan faces reluctance from foreign investors. In the case of Bangladesh, government policies are relaxed which is great for e-commerce. However, the platform is still struggling to win people’s trust. Managing Director of Daraz, Benjamin De Fouchier looks at the prospects of e-commerce in Bangladesh Since you’ve worked in various countries, where do you think Bangladesh stands in the digital market in comparison to the rest? Before joining Bangladesh as Managing Director of Daraz, I have previously worked in Nigeria and Pakistan. In my experience, needs of the people in all three markets are similar. Customers want authentic products at a good price and expect to have a hassle-free shopping experience. Daraz prioritises these traits in every operating market and Bangladesh is no different. However, in terms of quality check, each country has its own challenges. Nigeria is subjected to massive fluctuations in terms of foreign exchange which
The French Connection
With the discounts and deals that Daraz is offering through its Pohela Baishakh campaign, how will e-commerce shopping (in the case of pohela baishakh) be any different from shopping from physical stores? This year, Daraz is planning to come up with the biggest online Baishakhi Mela offer which is called the Daraz- Boishakhi Mela. Just like last year’s Fatafati Friday our offers will have discounts up to 70% from 8 to 14 April. Hence it’s safe to say that this year customers can avoid the heat and traffic by shopping from the comforts of their homes. As the Managing Director of Daraz Bangladesh, how do you plan to revolutionise the market in terms of building the right kind of trust in an e-commerce business? In terms of quality, what does Daraz have to offer to the mass market that hasn’t been done already? We focus on offering quality products at the best prices at utmost convenience in order to ensure customer satisfaction. We stress on three things in particular-selling original products, giving people the option to pay cash on delivery and if they don’t like the product or change their mind then we have a 7 day return
policy. Our experience in more than 15 countries helped us gauge consumer needs and build the product assortment according to their demands. This also improves our bargaining power with big brands. To what extent did an offer like Fatafati Friday win over the masses? Did the offer serve the kind of purpose that you guys had expected? Were there any loopholes in its mechanism? Fatafati Friday surpassed all our prognostics. We had ten times more orders within the first 45 minutes of the offer than on a regular day, with more than 1 million visits on our website. Not everything was perfect, but we learned from the hiccups and worked relentlessly to resolve the issues swiftly. We are expecting a huge response this time as well and are much better prepared for round two. The team is confident to make Daraz- Boishakhi Mela an even bigger success. Keep your eyes on http://www.daraz.com.bd/pohela-baishakh/
Model: Indrani, Shawon Wardrobe: O2 Makeup and Hair: Farzana Shakil’s Location: A restoran, Banani Photography: Abir Hossain Noman
Culture Vulture
Crafted Canvas
Model: Sondha, Sanj Jhon Wardrobe: Bishwo Rang Makeup and Hair: Farzana Shakil’s Photography: Riyad Ashraf Graphic Editing: Mainul Islam Pavel
Back to Basics
Model: Oshin, Tanzim Wardrobe: Aranya Makeup and Hair: Farzana Shakil’s Photography: Riyad Ashraf
Culture Vulture
Evening Glory
Model: Mili, Tanveer Wardrobe: Reluce Jewellery: Revaj by Mahedy Chowdhury Makeup and Hair: Farzana Shakil’s Photography: Topu Rehman
Style Maven
rafting Perfection By Carissa Musrat
Senior Hairstylist at Ban Thai Barber and Beauty Salon, Kazi Qumrul Islam shares a trick or two about hair and makeup.
When it comes to hair and makeup, Qumrul is indeed a craftsman; he has dabbled in the artistry of styling in both home and abroad. Along with countless credentials, he has been awarded as the Best Hairstylist 2016 from the renowned Pivot Point Bangkok, Thailand. This has brought along various achievements for him and this month he tells us all about it. As the brand ambassador for Astalift Bangladesh, what are the new prospects you are working towards? Recently Astalift launched their skin whitening products, hence we are looking into new ranges of different skin and hair related solutions. Astalift products are formulated in a way to serve the purpose of both makeup and anti-aging. Its UV
protector works well as a makeup base and also as a sun protector. Its foundation along with coverage gives a moisturising effect. Likewise, its hair care products serve the purposes of different hair issues.
Given your expertise in beauty and skincare, how do you think Astalift will be able to cater to the needs of all skin types in Bangladesh? Astalift caters to the needs of various skin conditions such as, anti-aging, acne as well as pigmentation. Alongside skincare, our hairstyling products include shampoos and conditioners for all hair types and problems. Since Pohela Baishakh will be a scorcher, what make-up essentials should women carry in their bags to beat the heat? Women must carry a compact powder with them since they will be celebrating the occasion outdoors. The heat will induce sweat, which would melt their makeup. Having a compact allows them to go for touch-ups every now and then. This helps the makeup to stay in place even during the unfavourable weather. In addition to that, a sun-block is also a must in order to survive the heat.
What hairstyles would you suggest for a traditional Baishakh look for women? I would highly recommend women to tie up their hair preferably in a bun during the day. A neat bun always completes a traditional look. During night, they can simply blow dry their hair and keep it down. According to you, what hairstyling/makeup items if used too much can lead to beauty blunders? Women should know their skin type and features well. They should refrain from using a foundation that is a shade lighter than their complexion. In terms of hairstyle, women should always opt for a look that would suit their personality, background, profession etc. For instance, if a doctor or a lawyer chooses to get streaks of various colours for their hair, they may not be taken seriously by people. Hence, one’s style should reflect their persona. Photograph by Sakib Muhtasim
Model: Nusraat Faria Mazhar Jewellery: Jarwa House Makeup and Hair: Farzana Shakil’s Photography: Riyad Ashraf
Photos: Photos: Internet Internet
Culture Vulture
Staying within within the the Staying fringes of of mainstream mainstream fringes cultures, Aidha cultures, Aidha Cader, ICE ICE Today’s Today’s Cader, culture connoisseur connoisseur culture has inculcated inculcated an an has appreciation for for food, food, appreciation history, travel and art history, travel and art beyond her her comfort comfort beyond zone zone
To use or not to use
T
rusting consumer consumer rusting goods are are becoming becoming goods increasingly hard hard increasingly today, be be itit in in the the today, case of of processed processed case foods, organic organic foods, foods, foods, cosmetics or or hygienic hygienic cosmetics essentials. Once Once essentials. considered, trusted trusted considered, brands are are making making brands headlines for for all all the the headlines wrong reasons reasons and and wrong thereby causing causing aa thereby pool of of unsatisfied unsatisfied pool and confused confused and consumer base. base. consumer
In recent recent times, times, both both news news and and social social media media sites sites In have shared shared reports reports on on the the Johnson Johnson & & Johnson Johnson have Talcum Powder Powder scandal. scandal. The The St St Louis Louis Jury Jury Talcum found the the multinational multinational giant giant guilty guilty of of found concealing information information about about the the ingredients ingredients in in concealing the products products that that caused caused ovarian ovarian cancer. cancer. The The the court ordered ordered Johnson Johnson & & Johnson Johnson to to pay pay US$ US$ court 72 million million to to the the plaintiff plaintiff’s’s family, family, whose whose death death 72 by ovarian ovarian cancer cancer was was linked linked to to her her daily daily use use of of by ‘Johnson’s Baby Baby Powder’ Powder’ and and ‘Shower ‘Shower to to ‘Johnson’s Shower’ products. products. Johnson Johnson & & Johnson Johnson baby baby Shower’ products have have always always have have been been aa trusted trusted brand brand products in households. households. The The International International Agency Agency for for in Research on on Cancer, Cancer, part part of of the the WHO, WHO, has has Research classified that that talc talc applied applied to to the the genital genital area area isis classified ‘possibly carcinogenic carcinogenic to to humans.’ humans.’ The The main main ‘possibly ingredient in in talc talc isis made made of of magnesium, magnesium, silicon, silicon, ingredient hydrogen and and oxygen oxygen and and in in addition addition to to baby baby hydrogen powder, talc talc isis found found in in most most cosmetic cosmetic products. products. powder, This creates creates aa barge barge of of potential potential problems problems for for This all women. women. all The reality reality isis that that several several personal personal care care products products The on store store shelves shelves do do contain contain chemicals chemicals with with on known links links to to health health problems problems however however they they known come with with no no warnings warnings on on the the labels. labels. Be Be itit the the come products we we lather lather in in our our hair, hair, rub rub on on our our skin, skin, products
Once considered, trusted brands are making headlines for all the wrong reasons and apply on our faces many of us assume that the companies are using the best and safest ingredients, yet unfortunately the truth is far from it. Government regulatory practises vary across the world. In Europe for instance, the talcum in baby powders; the skin-lightening ingredient hydroquinone in skin creams, lead acetate in hair dye and other such toxics are banned from personal care products. Such problems are not isolated to one state or country, in fact it spreads across borders. In 2015, the Maggie Noodles controversy came as a horror to Bangladeshi, households as well. Nestlé’s most profitable product in South Asia, was cleared from shelves and banned as test results conducted by the Food Safety and Standards Authority of India, found hazardous levels of lead. Prior to 2015, Maggie Instant Noodles was voted as India’s most trusted brand, yet following the FSSAI's report the subsequent ban, stocks of Maggie Noodles were removed from store shelves. This ordeal
also led to public outrage which resulted in bonfires of noodles being burnt. Ever since, the brand has been struggling to regain consumer confidence, even after the FSSAI’s subsequent clearance. In the 80s we were constantly told to switch from our household staple coconut oil to corn or soya based oil. Research and scientific data from the West claimed that coconut oil caused arteries to clog, cholesterol, and many other health risks. Now coconut oil is a health food. It is the new ‘darling’ in the superfood and clean eating phenomena. Strangely many scientists are backtracking from their previous accusations towards coconut oil. Coconut oil is now credited for its ability to lose weight, stave off illness and even prevent Alzheimer’s. Most of the foods we love are now turning out to be a health risk. Last year the WHO stated that processed meat causes cancer. Smoking, curing, adding salts and preservatives increases the chances of developing stomach cancers when consumed regularly. So there goes our favourite junk food of hot dogs and processed beef patties. From gluten free to lactose free, it seems our bodies are evolving with the types of new food we are
consuming. A glass of milk was considered an essential part of daily nutrition for children and an excellent source of calcium for adults. Yet, like the fall of grace, carbohydrates saw with diet plans like Atkins and Keto diets the new evil is cow’s milk . Soy milk, Almond milk and other lactose free alternative are gracing our supermarket shelves. And as before these trends are backed up with studies that show that consuming regular milk creates high alkaline syndrome which as a result causes calcium deficiency. Undoubtedly, the supermarket is becoming a great place of confusion. On the other hand, a heath research on coffee conducted in in 2016, praised the merits of black coffee. It has been credited to reducing the risk of melanoma, heart diseases, multiple sclerosis, type 2 diabetes, parkinson’s disease, prostate cancer, alzheimer’s and more. However, back in the 90s it was linked to stunt growth, heart palpitations indigestion, hypertension, insomnia and heart attacks. The 2000s saw coffee being slammed for urinary tract cancer and lung diseases. In recent years, coffee is now a favourite expanding the global coffee culture leaving us to often ponder on whom we can trust.
B
reak the uicing code
Natasha Rahman cracks the code of juicing to raise the health bar
You can elbow your way into fitness or allow your body to accept the change slowly. The baits of ‘cleansing’ and ‘detoxing may egg you on to pulverise plants and fruits but this may cause your health to collect dust under the rug. Less fibre, more issues When you are juicing or blending fruits or vegetables into smoothies, the fibre is being stripped away from the fruits into a concentration of sugar water. According to Jennifer K. Nelson, registered dietician at MayoClinic, juicing gives the digestive system a break from processing and digesting fibre but there’s no scientific proof which can claim that smoothies are better than consuming whole fruits and vegetables. Bioavailability, better health When you are constantly making your body digest liquids, you aren’t allowing your stomach walls to extend. As a result, the nutrients aren’t being used efficiently as the smoothie is rapidly absorbed. Bioavailability discusses the degree at which nutrients are absorbed by the body. If juicing was the answer to all health concerns, why are there
reports of weight gain, blood sugar spikes and pangs of hunger constantly rising? This is when the concept of bioavailability comes in. To break it down for you, the nutrients from the greens or the fruits may not be engrossed in their fullest potential if they are moving from your stomach to the small intestine too quickly. The fat you eat is the fat you lose Fat soluble vitamins A, E and K require fat to be properly absorbed. Adding a source of fat to your smoothie such as flax seeds, cashews, coconut oil or avocado will make the
vitamins and minerals in the greens such as spinach, broccoli and lettuce more bioavailable. You will meet your daily need of omega 3 fatty acid and this will also slow down gastric emptying as well. Hence, the movement of food from the stomach down into your small intestine will be absorbed at its fullest potential. Adding an acidic component such as lemon juice will also make the minerals in the fruits and veggies easy to be absorbed and passed around the lymphatic system. It will keep those minerals in the right ionic charge to be properly
absorbed. Pair them up Combine your smoothie with a complex carbohydrate which would be great for an energy combo; like a small bowl of oatmeal. Have one slow release energy food with a quick release energy food. Adding fats will make the smoothie slightly thicker and will let the body absorb it a little slowly. And having a complex carbohydrate meal such as a whole wheat bread with any nut butter, or whole wheat pasta with pesto sauce will give you a more satiating meal and at the same time heal your body as well.
Moneywise
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By Munira Fidai
hat’s Behind the Screen
Get the best deals out of your online shopping everytime
With life becoming simpler thanks to technology, unknown terrors have also grown in all sorts of creative manners under the guise of convenience. Online shopping is one such twisted blessing. It saves us time, money and energy. What it also does is take our credit card information, send us damaged goods and even fail to deliver after advance payment at times. What can be done? Let’s
take a look. Know your finances Make sure you have a set upper limit on what you can afford and don’t go above and beyond the top line just to win a bidding war. Jumping straight to your highest bid is also a great bargaining no-no. Go step by step and you may just save a few precious bills. Don’t lose a dollar for a dime It’s good to know the shipping charges in case of an overseas purchase. There are chances that where the cost of a product may be cheap, the profits are covered up in costly shipping charges. Have your research done and where such costs are hidden, it’s always better to reach out to your seller personally. Look at the rating of your seller Always opt to buy from sellers that have the highest rating from the sites. This would mostly include
reviews from customers as well as the number of successful purchases by the said seller. In case you are making a Facebook purchase, looking at reviews and reach out to a few customers beforehand. Authenticate claims If you are on a flea market site, you would do well to not settle for the quoted price from the start. Such goods are worth a lot less in reality and usually go to the highest bidder. Never buy online what you can buy cheaper from a physical shop. When purchasing highly priced goods, do a thorough background check on the authenticity of the seller. Sites usually don’t take direct responsibility if their registered sellers sell counterfeit goods. The maximum they do for you is to take some sort of action against said seller (which does not involve pushing for your money back) so being careful will pay off well.
Career By Munira Fidai
A Boss
or a
Leader
…Which Would You Rather Be? Your guide to be more of a leader and less of a boss
F
or many, a boss and a leader are interchangeable words. Synonymous as they may sound, there are enough differences between the two to warrant a full article for your benefit.
A great leader is an interminable source of energy that rubs off on subordinates.
A good leader is generous in giving credit While this does not mean doling out large amounts of insincere flattery, a leader knows the benefits of giving credit where due. This makes an employee feel recognised. A true leader never commands employees into doing something Instead of saying, ‘go do it’, a leader says, ‘let’s do it‘!
And when employees feel that their supervisor is as invested in the task as they are, the results can be amazingly positive!
to draining out workers in jobs that don’t benefit them and/or subsequently their future career paths.
Enthusiasm inspires enthusiasm A great leader is an interminable source of energy that rubs off on subordinates. Employees run the risk of burning out when work is monotonous. This is where a true leader shines through with energy and the spirit of commitment.
Know-hows of a leader A true leader shows how things are run well. An employee may be brilliant but unless they receive the right guidelines from their supervisors, they will always be a little less confident than when they know their manager is aware of and approves of what they are doing.
Relatability Rather than training subservient robots, a leader invests their time and money into recognising, developing and growing employees’ individual strengths and rotating their jobs where they feel employees will be better able to display their unique abilities, as opposed
Know your employees Their talents, their shortcomings; know it all. Remember that you too have crossed this stage to be where you are now. Give them the leeway to be human. If that sounds like you, you’re well on your way to becoming an amazing leader!
G
irls ...
Digital Painting by Jason Sabbir Dhali
Special Feature
Natasha Rahman stresses on the need for women’s safety in Bangladesh
How Safe Are We?
45 years since independence and we live in the day and age where it’s acceptable for woman to step out of their homes, pursue a career and have a voter’s ballot in hand, and yet there is a majority of women condemned, controlled and silenced. According to Indexmundi 2016, we have over 82 million women in this country. We see them in paddy fields, on the construction grounds and in garments factories, and yet we mystify them, alienate them and treat them like a separate entity altogether. According to Violence Against Women(VAW) Survey 2011, in Bangladesh as many as 87% of currently married women have ever experienced any type of violence by current husband and 77% reported any type of violence faced during the past
12 months from the survey time. The higher percentage of any type of violence is predominantly contributed by psychological violence. Almost 90% of those who have ever been violated by current husband has the past 12-month experience of violence which implies the persistent nature of violence by the husband. 65 percent of married women reported that they had experienced physical violence committed by their current husbands during their lifetime (Hossen, Measuring Gender-based violence: Results of the Violence, 2014). Keeping freedom in mind, Shuchi Karim, Gender and SRHR Specialist at BRAC Institute of Educational Development; Barrister Asif Bin Anwar, Advocate, Supreme Court; and Dr. Mekhala Sarkar; Psychiatrist at Health and Hope Specialized Hospital share their views on the rise of sexual assault in the country, the legal
Photographs by Ashraf Uddin Apu
Women have spread out around the world studying on their own merit, and braving adverse situations”
remedies and how we can work to normalise the state of women in the country. As a feminist scholar of Gender and Sexualities, Shuchi Karim points out the flawed perspective the society harbours of a good woman. “The general idea we have is that women’s bodies are thought of as vulnerable. It centres on the idea of purity; sanitised body and divinity,” she begins. The whole restlessness of early marriage is still active because according to society, a hormonal girl will be sexually active. “People want to lower the marriageable age for women, so the hormonal changes can be controlled much earlier and also hand them over in marriage for the girls’ safety and security,” remarks Shuchi. According to Dr. Mekhala, a woman’s outlook in society is where the error begins. “When a guy and girl grow up in the same household, they see that the women generally assume the responsibilities at home and the men go to work. What they see is what they learn,” she says. Shuchi feels that this idea of putting women on a pedestal is a trap as the women are then bound to only relational roles such as being a mother, daughter, sister and wife. As a result, they are viewed based on those relations and not on their own merit. “When you add divinity on a women, that’s a tough place for her to be in.” She also says equal opportunities of education makes women more empowered than men as women know they don’t have too many opportunities. “If
Shuchi Karim
Barrister Asif Bin Anwar you give women a one inch space, she will try to claw her way out and stretch it a little bit further and I think these kind of proactive initiatives aren’t what our society is accustomed to,” points out Shuchi. Mekhala points out that from childhood, children need to be taught to treat woman as individuals and not as a separate gender. “In many cases, men aren’t taught how to communicate with a girl. Since there is a social stigma surrounding sexuality, victims of harassment may feel that the violence that happened was their own fault,” she voices. When it comes to seeking legal help, there is nothing to write home about. The most serious form of sexual offence is rape which is a punishable offence under Section 354 of the penal code and under the Women and Children Repression Prevention Act 2010. “In Section 10, we see that a touch on a woman with one’s own sexual organs, or any other object with the purpose of deriving sexual pleasure, is a punishable offence,” confirms Asif. But there are areas of harassment which the laws don’t cover. Asif highlights that for cases like social media harassment, marital rape, stalking and calling a woman names on the street aren’t punishable crimes by the law. “As of now, there is no provision of punishment for the situations above. So if a person resorts to those offences, it isn’t considered a crime by law. However, if it is a case of sexual harassment, it will be formed under the general scope of harassment stated in the law. We can’t file a case against the harasser, but we can lodge a complaint to the
Asif highlights that for cases like social media harassment, marital rape, stalking and calling a woman names on the street aren’t punishable crimes by the law. police then they can offer protection and keep the harraser under watch,” he informs. But we wonder how much of that is truly possible and will ensure safety for girls from future offenses. “ In most cases, men who grope women in public spaces aren’t fidgeting to have sex; women’s presence in the public space goes against their own ideological stance. They feel these women need to be taught a lesson,” reveals Shuchi. The case of low self-esteem and the idea of sexual desire as something terrible also plays a role here. “Sexual need is normal, and we should normalise this need. My desire to eat and drink is never rebuked; but the moment it comes to my sexual needs, we are expected to hide or suppress it. A conflict is created and sexual concept is made faulty which is a factor leading
to the rise of sexual assault,” Mekhala asserts. The outlook of sexuality too is another grey area. “If someone is physically bruised, one will empathise, but in terms of sexuality, if a girl is groped, people will question her involvement in the matter instead of going after the perpetrator. In many cases, women are uncomfortable to talk about it, and when you can’t deal with a stress as such, it creates complications in other aspects of their professional, social and even marital life,” she claims. According to Shuchi, conceptualising the idea of a strong independent woman is still new to us. Furthermore, progressive women have become something we don’t understand; hence we think of ways to contain them in the old system. “Women have spread out around the world studying on their own merit, and braving
Dr Mekhala Sarkar
The more respectful relationships we create with children, the more they will respect their peers. They also need a lot of support from parents, especially the mother adverse situations. Women who aren’t used to having rights just to enjoy as their own agency, when they step out of their homes be it within their national or international boundaries, they don’t remain the same; their own essence of womanhood transforms.” Hence, there is a backlash and the patriarchy starts revolting against this. When it comes to moving on mentally from a case of sexual assault, women are still not comfortable talking about such cases. “As women can’t adjust with these issues easily, and because of their rearing process and the overprotective environment, their social skills are sometimes not that enhanced; thus limiting their coping ability.” Mekhala states. Similarly, when a woman reaches out for legal justice, there too she is faced with adversities. When a woman is harassed, she
is certainly very distressed. “The police will not be inclined to let you file an FIR because the police maybe biased towards the culprit and may not give your case much importance. In that case, the woman should file a case against the policeman as well. If the police aren’t taking your case, you should contact a lawyer,” Asif advises. Moreover, molestation is such a prevalent issue, that women can also call the police when they feel they are in danger. “There are some emergency numbers available from the police which should be used for help. However there is a ray of hope. “The law enforcing agencies are more inclined to listen to the stories now in comparison to what they used to ten years ago,” he observes. The only way out of this is to normalise women’s achievements publicly, teach
children the difference between good and bad touch and also plead to the parliament to have more stringent laws that will help women in harassment cases. The more respectful relationships we create with children, the more they will respect their peers. They also need a lot of support from parents, especially the mother. When a child says they don’t like a particular uncle, the parents should accept the child’s complaint. Awareness about different sorts of adversities should be built on and then sexual trauma as a stressor would lessen and so will other traumas,” recommends Mekhala. From a legal perspective, Asif thinks it’s high time the parliament makes a law addressing issues of stalking, uploading content on social media, harassing on the streets, etc. “The only problem the parliament or lawyers will be facing is understanding to what extent a contact can be made illegal, and can be termed as crime. Hence objectively deciding the borderline will be a challenge for the legislator. But we all understand that this issue needs to be addressed and made into a law,” advocates Asif. Shuchi feels that women’s achievements and their new roles as assertive human beings need to be published and it has to be in public minds repeatedly and relentlessly. “Coeducation is also necessary and the more you interact with the opposite sex, the less excited you will be about it. Lastly, we need to demystify the gender,” she wraps up.
Les Hommes The men’s corner for all that’s suave and debonair
Style Files
Whether it involves walking through the park or a day at the beach, aviators or classic shades are just as essential as sunblock at the beach. Fashion Optics Gulshan 2 Model 1410 Tk 12000 Model RR 308 Tk 8000 Model D 1027 Tk 33000 Model LS 92008- Tk 6000
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Must haves for your 30s
Ashfaque Zaman organises the necessary clothing and accessories for every man Photographs by Sakib Muhtasim
With deadlines at the office and meeting throughout the city, a classic timepiece is ageless. Best in Brand Kulte Watch- Tk 7000
For formal dinner or extravagant wedding, a classic suit is a must. Zurhem Suit Tk 37,600
Fragrances are a part of the allure that completes a man. Best in Brand Karls Lagerfield- Tk 4100 Bvlgari Man in Black- Tk7820 212 Sexy Men- Tk 5925 212 Men- Tk 5667 1 Million- Tk5860
From hectic meetings to a night out with friends, blazers accompanied with the smallest of accessories leave a big impression. Plaire Blazer Tk 6900, Zurhem Pocket Square Tk 1200, Ecstasy tie Tk 780, Zurhem Cufflinks Tk 11200
The traditional Panjabi has grown into an apparel of sophistication that easily transitions from a casual Friday to an evening invite. Yellow Black Marlin Panjabi Tk 1995 Green Panjabi Tk 2095 Esctasy Black loafers Tk 5380
Like Ying and Yang, a simple black and white shirt create a versatile look when nothing else seems to work. Ecstasy Black and white shirt Tk 1780, Loafers Tk 5380 Plaire Gingham tie Tk 990, Black Printed Tie Tk 1050
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Cinema
The epitome of on-screen villainy, Misha Sawdagar is one of the most sought after characters in Bengali films.
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he epitome of on-screen villainy, Misha Sawdagar is one of the most sought after characters in Bengali films. After being selected as the hero in a Talent Hunt contest in 1986, actor Misha Sawdagar pursued a career in the Bengali film industry. Back in the day when he played the part of a protgonist, the Bangladeshi audience was not used to seeing young new faces. Instead, they preferred seeing established heroes. Meanwhile, directors such as Ananta Jalil, Mintu, offered him to play the role of a “young villain” and that they believed he could certainly fit the profile, however, Misha turned down their offers. “Among all the amazing actors, I found late Humayun Faridi’s acting to be quite fascinating. It struck me that if he can enjoy playing such roles, I can at least try.” This motivated Misha, and soon he began playing the roles of villains and till today, he has appeared in more than 800 films. When he’s offered a character, Misha conducts an intense research so that the he can imitate that personality. “It is equally important for an actor to know himself; it’s like knowing the character. At the same time, it is essential to be
creative and spontaneous as well.” Not only does he come up with catchy phrases but he also focuses on improvising his acting skills. He took training in voice course, judo and karate which serves as a plus point for his career. According to Misha, routine practice, fitness and neatness are part of his daily life activities. “The most challenging roles were to play the part of a beggar and the other one was that of a father.” Both of these roles are distinct from the regular ones; the role of the beggar required him to sit on a cart, which was extremely uncomfortable. In the movie “Ami Shudhu Cheyechi Tomaye,” he had to give tremendous effort to get into the character of the father. “Be it a positive role or negative one, everyone contributes. In every movie, the author is rooting for the hero; they don’t have to do anything to get love and respect,” points out Misha. He further explains that a The most challenging roles were to play the part of a beggar and the other one was that of a father.” Both of these roles are distinct from the regular ones; the role of the beggar required him to sit on a cart, which was extremely uncomfortable
villain has to work twice as hard to get the audience’s attention which is what makes their character. Getting appreciated despite being portrayed as the villain is truly an accomplishment. Where acting is concerned, anti-hero roles can do well, provided that there’s more creative input. “If heroes have power, villains have superpowers. We, as audience have to come to terms with the fact that be it Dhaliwood, Bollywood or Hollywood, the heroes have a strong sense of morality and wisdom. Villains on the other hand possess supernatural strength, the power to manipulate or take pleasure in destruction. So what’s the villain’s glory in a movie even when the good guy always wins at the end? The answer is “Every movie has a message in it, which shows the good things in our society. Promoting the villain’s character will have a negative impact on people so at the end good must triumph over evil,” concludes the actor.
/pebblesbd
Tastebud
he itchen Kings
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With 2500 taste buds, the human palette embarks on a never-ending journey to find a new flavour that will appease its quest for gastronomic satisfaction. The mixing of spices, simmering of stews and spinning of sugar has become nothing short of artistic technique that requires continuous practice of this craft. Each chef experiments with uncountable flavours in order to create their exquisitely unique canvas on plate; ICE Today has taken the time to converse with a few international chefs about their history and what has propelled them to choose Dhaka as their design studios.
Chef Olivier Loreaux Le Méridien Dhaka
Ashfaque Zaman measures the ingredients that make a culinary artist.
Globe-trotting is a necessary component of any chef ’s expedition to refining their art, and Chef Olivier has travelled the world. Regardless of his transitions, Le Méridien and the support of his family have been a constant in his life. A 14-year-old Olivier was not passionate about football, he proclaims, “My playing field was the kitchen; I would spend my entire summer vacation there, with various chefs.” He went on to obtain a 3 year course diploma from Lycee Hotelier Macon. He would travel back home to spend the weekends with his favorite cook; his mother. After obtaining his degree, Chef Olivier followed his passion for the Oyster Gratinée, which led him to work for Le Bar A Huitre in Paris as the chef de partie. From grilling on an open flame to putting them out, the chef joined the military as a fireman for over a year. Upon returning to Paris, his employment with
Photograph by Abu Naser@Station Advice for chef I believe that no cooking school creates a chef. They must have the passion curiosity and spirit along with the yearning to learn about different cultures, food and people. Favorite method of cooking in order of preference Bake, poached, broil, grill, sous-vie, fry Best Culinary experience Grilled lobster in New Caledonia Beach Guilty pleasure Gummy bears and Croco Haribo One food you would eat forever Oyster
hotel services started as a sous chef for the Hotel Climat de France and continued to work throughout France for 4 years. “I advanced to Chef de Cuisine for the Hotel Le Coulinec in 1993 and continued as one for 2 years,” enthusiastically stated. The chef boarded a plane for the first time to join the Le Méridien kitchen in 1995 as a sous chef, receiving his acceptance a day after applying. He continued there for 5 years and was promoted to Executive Chef of the Le Meridien Iles Des Pins, which the chef stated was the most beautiful hotel located amongst the scenic nature of an island. After many years in tropical climates, he travelled to the frosty temperatures of Le Meridien Villon in Lithuania. He shares, “The long winters were welcoming because I loved the cold.” However after 2 years, he
travelled to Cairo to the Le Méridien Heliopolis. “I thought a change of scenery was necessary and it was nice to escape the cold. I did not expect the frosty weather of the desert nights.” Chef Olivier travelled throughout Africa as the Executive Chef of Le Méridien Mandji in Gabon. Eventually he ventured into Le Royal Méridien in Abu Dhabi, to welcome the challenge of a business hotel with the best quality food. He expanded upon this endeavour by becoming the area corporate chef of Al Hokair Group in Saudia Arabia. Upon looking at the scenic view and enmities of the hotel, Chef Olivier became the Director of Food & Beverages of Le Méridien Dhaka after a searching through Google. He states, “Upon arriving to Dhaka, I loved the friendly environment and the unique discoveries in every nook and cranny of the versatile city.”
Photographs by Sakib Muhtasim
Chef Krishnamurti Damarjati Hotel Amari Dhaka
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t started with dicing carrots and boiling potatoes for his mother’s catering service, which led Chef Krishnamurti to realise that his passion lies in the kitchen. In 1996, a young Krishnamurti was confused about his career path. His love for cooking guided him
to Jakarta International Tourism Academy, starting his career in the Grand Hyatt Jakarta. His journey as a professional chef led him to the Grand Hyatt Dubai where he worked for 6 years as an apprentice, honing his technique by working wherever a cooking hand
was needed including the banquet hall, the café and the deli of the hotel. He states, “In 2002, I had received my position as the head chef of the main kitchen of the Grand Hyatt Dubai, being in charge of the cold kitchen creating any kind of dressing, canopies
Advice for chefs Allow your passion to be the guidance for the dishes that you will prepare Favorite dessert Tiramisu One dish you have mastered Lamb chops with ratatouille and gratin Midnight Snack Cheese platter Breakfast for dinner or dinner for breakfast Dinner for breakfast
and salads from scratch.” In 2004, he became the supervising chef of an Italian restaurant, Andiamo, which broadened his experiences and his guilty pleasure, tiramisu. The chef ’s passion for all things Italian led him to perfect the herb crusted lamb chops with ratouille and mashed potatoes. Chef Krishnamurti returned to hotels as the Senior chef de Partie for the Address Hotel in Dubai after 4 years of pasta and pastries. “I wanted to perfect my skills as a chef of a major hotel and this led me to the Park Hyatt Jeddah, where I was promoted to the head chef. It was the first time I was in charge of all outlets and a staff of approximately 70 chefs,” he postulates. It was a
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turning point in his life as he was given the responsibility of a creating the menu, ensuring the day to day menu, maintaining food quality and exquisite service. After a year, he moved on to a bigger endeavours by transferring to the Fairmont Hotel Kingdom in Saudia Arabia. Chef Krishnamurti advanced his career to head chef after moving back closer to home as the Head Chef of Xana Beach Club Complex in Angsana Laguna Phuket focusing on Mediterranean and Thai cuisine. His fervour to progress led him back to Saudia Arabia, where he acquired the position of Chef De Cuisine/ Assistant Executive Chef at the Bellevue Group
(Nutritional Food Co, Jeddah). He explains, “I decided that I needed to expand my abilities as a chef by catering to the corporate scene and the large events from schools and major companies. It was something of a challenge that would push my boundaries as a chef being in charge of 7 restaurants and a staff of 220.” From his time in Thailand, his second home, he discovered Amari and was interested to work with a company that had rapidly expanded throughout Asia. The General Manager he had known in Phuket offered him the position of Executive Chef of Amari Dhaka. Today, he is in charge of all the restaurants, room service and events that is hosted by the hotel that overlooks Central Dhaka.
Chef Shoji Morita Umai Japanese Restaurant As Chef Shoji Morita cuts the sashimi with precision and pipes wasabi into his palms to form a perfect ovular garnish, one could not imagine that his voyage behind cooking, started with flipping burger patties in the Kanagawa, a western restaurant in Yokohama, Japan. He began perfecting the skills of creating sushi in his hometown at a
restaurant known as Sushi Yoshi. After three successful years of his career, the chef moved to Vancouver, Canada. “I worked in a restaurant known as Kibune-Sushi. I loved the quaint little premise and learned a number of sushi items that were popular in the western world but it also made me realise my limited ability with traditional Japanese
sushi,” he explains. The chef returned to Japan to join Sushi-kou, in Ueno, where helearned the various sushi techniques just as properly as boiling the rice. He continued honing his skills in Japanese sushi and cuisine in numerous restaurants and hotels in Japan. His desire to travel, took him to South Africa, where he worked at Daruma, an
intercontinental hotel in Johannesburg that he discovered from a tourist guidebook. This enabled him to travel through the plains with a motorcycle and work throughout Africa. “I started a family in South Africa and realised that I would have to provide for a better future considering that there were better prospects in Japan,” he explains. Chef Morita became a teacher of the reputed Nishitoukyou Chourishi Sennmonn Gakkou in Kodairo, Tokyo. He continued his career at several restaurants in Tokyo before venturing out to Greece, where he perfected his signature MKM roll. “I knew of the popular sushi hubs such as Los Angeles and I wanted to introduce sushi to parts of the world where they were less common,” he elaborates upon his decision to move to
Europe. In the midst of his travels, the chef went back to South Africa to Johannesburg during the world cup, serving as head sushi chef during the 2010 World Cup. He travelled through Budapest, St. Petersburg, Monaco and numerous parts of Greece working both as a sushi chef, developing a menu and teaching sushi to mostly first time learners. His culinary tour of Europe ended in Greece where it had begun in Kiku for 2 years. In Kiku, the chef worked with a Bengali chef. “I looked into Bangladesh and my zeal to spread traditional sushi to the world was ignited upon my colleagues request to join Umai.” His passion for sushi is as precise as the perfect slivers of seaweed that he wraps around each roll. Chef Morita has chosen to further the desire for sushi in this South Asian hub.
Advice for chefs If you want to join this profession, be prepared to have dinner without your family. An essential sauce Soy sauce A sensitive condiment Salt, because you can never take it back Dream culinary city Any city that has yet to discover the potential of sushi A dish you have mastered MKM Maki which I created in Greece
Chef Gastón Palacios Martinez O Kitchen
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Walking from his apartment in 68th street to the lakeside restaurant, Chef Gastón starts his morning with an Americano and a glass of fruit juice. His strict routine and dietary regime comes as a surprise upon learning of his adventurous personality. Upon starting a
career for an insurance company at the age of 21, Gastón realised that this was undoubtedly not the path for him. “At the age of 23, I made the decision to join the Instituto Argentino de Gastronomia. It was a stretch for my parents to accept, but they understood my passion,” he
Advice for chef You may lose time from many things in your life but pursing your enthusiasm for food will prove to be a priceless experience. Soundtrack while cooking Crave in Paris White chocolate, dark chocolate or milk chocolate Dark chocolate Strangest food you have eaten Spider, kangaroo and scorpion Favorite Celebrity Ferran Adria
explains. Following his graduation, Chef Gastón worked in Muelle del Plata, specialising in Argentinean food. The restless chef decided that he would take a trip to Spain and develop his experience, upon which he decided to stay in Spain for 12 years. He began his career in Madrid as a barbeque chef on the rooftop pool of a club in Madrid during the weekends and La Vieja Estacion, an Argentinean restaurant. He elaborates, “I worked
in Spain without an ID or proper documentation; it was just eating and working. Spain however was the destination from which I learn the most as a chef. It took me 2 years to procure the proper papers.” He added variety to his career by working as a chef in Indian, Italian and Mediterranean restaurants. By this time, Chef Gastón had accumulated many friends and they had decided to open a pizzeria in the central market. With his experience in running a pizzeria, he decided it was time for a change and moved to the blue water beaches of Punta Cana. The chef headed an Intercontinental restaurant and specialized in Thai, Indonesian and Malaysian food. “The scenic beach front was a break from the hectic life I had in Spain. I would
work long hours but there was always the option to get away to the beach and walk through the sunset with my dog.” Given his innate love for travelling the chef took a tour of South East Asia and returned to Madrid to work as the head chef of The Clover House, a Mediterranean restaurant. “I spent some time in Uruguay and Argentina, working in pasta houses before joining Balicana, a Mediterranean restaurant in Dominican Republic before a friend approached me about a restaurant in Dhaka.” Chef Gastón loves to listen to Mick Jagger while creating a wide variety of dishes but he has given up the rock star lifestyle of travelling the world for a more peaceful existence in a city that he believes embraces the ever-growing variety of cuisine throughout the world.
Recipes
Sensuous Spices
Photographer: Abu Naser
Aidha Cader follows the trail of the fragrant spices which are used to whip up the Boishakh spread
Spicy Bhekti Maacher Bhorta The Dining Room Ingredients 3-4 thick pieces of fish (you can use any fish) 2 green chillies, chopped 3 cloves of garlic, minced ½ inch stick of ginger paste A handful of fresh coriander leaves, chopped ½ tsp cumin seeds
1 dry red chilli 2 tsp turmeric powder 1 tsp red chilli powder ½ tsp ground coriander seeds ¼ tsp garam masala powder Salt 2 tbsp mustard oil (add more if required)
Preparation Marinate the fish with salt and turmeric for fifteen minutes. Heat oil in a heavy base pan and shallow fry the fish pieces one by one, till they are dark brown and crispy on the outside. Once done, set aside to cool. Next, mash it using your fingers and remove all bones. Heat the remaining oil and add the cumin seeds and the dry red chilies. When it starts to splutter add in the onions and stir until it become translucent. Add the ginger, garlic paste and sauté for a few minutes. Next, mix in the mashed fish, salt, ground coriander and garam masala powder. Mix well. Stir in the chopped green chilies, coriander leaves and remove from the stove. Adjust the seasonings and serve with hot rice.
Aromatic Hilsha Khichuri The Dining Room
Ingredients 2 cups Basmati or Chinigura rice, wash and drained 1 cup masoor daal, washed and drained ¼ cup onions, chopped ½ tsp turmeric powder 4 pieces green chillies 2 bay leaf ¼ cup soybean oil 10 cups water 8 slices of Hilsha, marinated
with salt and turmeric ¼ cup onion paste ¼ cup natural yoghurt 1 tbsp mustard paste 2 tsp ginger & galic paste ½ tsp cumin paste 1 tsp red chilli powder ½ tsp turmeric powder Salt to taste ¼ cup mustard oil
Preparation Heat some oil in a pan, fry the fish slices until firm and set aside. Heat the remaining oil and add all other ingredients except the yoghurt. Cook under moderate heat for two minutes. Whisk yoghurt with half a cup of water and a pinch of flour and add it into the gravy.Place the fish pieces and let it simmer. Once cooked remove from the stove and set aside to cool. Heat mustard oil in a pan and fry onions until soft. Add rice and daal. Mix in turmeric, bay leaves, green chillies and add 5 to 6 cups of warm water with salt. Cook over medium heat stirring occasionally. Once the water has simmered add the cooked fish and green chilies.Cover and cook over low heat for fifteen minutes.
Mustard flavoured Shorshe Ilish Premium Sweets Ingredients 6 pieces of sliced Hilsha, marinated with salt and turmeric 2 tbsp mustard seed 3 tbsp onion paste 8 green Chilies ½ tsp turmeric powder Salt to taste ½ cup mustard oil 1 tbsp deep fried onions
Preparation Make a paste with the mustard seeds and 5 green chilies. Add a tablespoon of oil into a pan, then fry the fish for a few minutes and set aside. Heat the remaining oil in a separate pan, add onion paste, turmeric, salt and simmer until the oil starts to separate. Add one and a half cups of water and bring it to boil. Next, add the fish and three whole green chilies. Cover and cook for six minutes. Add in the mustard paste and continue cooking for a further three minutes. Adjust seasoning once it simmers, then remove from the stove garnish with fried onions.
Turmeric and chilli flavoured Fish fry Premium Sweets Ingredients 1 medium size whole Tilapia ½ tsp coriander powder 3 tbsp lemon juice Salt to taste 1 cup soybean oil ½ tbsp ginger paste 1 tbsp garlic paste ½ tsp turmeric powder ½ tbsp red chilli powder
Preparation Wash the fish well and make 3 to 4 cuts with a knife on all sides.Marinate it with lemon juice, salt, turmeric, coriander, chilli powder, garlic and ginger paste. Set aside for thirty minutes. Heat oil in a frying pan and place the fish. Fry on a medium flame and once golden in colour, turn it over and fry it on the other side for five to seven minutes. Take it out from the pan and serve hot with white rice.
Ambul Thiyal Tuna Fish Curry Taste of Lanka Ingredients 1kg of Tuna fish 70g of dried bridle berry (Goraka) 4 cloves of garlic, chopped 1 tsp of chopped ginger 1 cinnamon 2 tbsp of ground black pepper powder 5 green chilies (chopped) A few curry leaves Salt to taste 2 cups of water
Preparation Mix the fish and all the ingredients in a large cooking pot. Let it marinate for ten minutes and then transfer it to a clay pot. Cook on high heat for 3 minutes. Once the mixture begins to boil reduce heat cover and cook for 20 minutes. Open the lid and cook further for the excess liquid to dry.
Maldives Fish Sambol Taste of Lanka Ingredients 60g dry red chilies 15g pounded Maldive fish, 60g small onions, peeled and chopped Lime juice to taste Salt to taste
Preparation Soak the chillies in water for 10 minutes and remove their stems and seeds. Combine with Maldive fish and onions and pound in a mortar and pestle to form a coarse paste. Add lime juice and salt to taste. Serve it with Kiribath
B Eat Out
aishakh Bliss
Now that temperatures have risen, wow your guests this month with Fireflies’ scenic spread for Baishakh. Unconventional yet exciting, these treats will surely be a good bet to bank your hunger on Photos from Fireflies
Mochar Chop Ingredients Mocha ( Banana Flower) Grated coconut Boiled potato Garam masala Salt Green chilli chopped Vegetable oil Egg Breadcrumbs
Dab Chingri Ingredients 220g regular size prawn 1 piece coconut with soft malai inside 25g butter 50g coconut milk mustard paste ginger juice salt & sugar
Preparation Toss the prawns with butter inside a pan for 1-2 minutes, add some coconut malai paste in it and cook for 2 minutes. Now add chilli paste, mustard paste, ginger juice, salt, sugar and coconut milk and cook for another 2 minutes. Put cooked prawns inside the coconut and serve immediately.
Preparation Finely chop the mocha and boil in hot water with turmeric powder. Drain all the water till the boiled mocha is dry. Pour ghee in a hot pan and add some grated coconut in it. Fry the grated coconut until it gets brown in colour, add boiled mocha, boiled potato, salt, garam masala and chopped green chilli and fry for 3-5 minutes. Make flat ball with dry mocha and coat them with breadcrumbs. Heat vegetable oil and fry the coated balls in it. Serve hot in a pan.
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By Rubab Nayeem Khan
Culinary
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Internationally acclaimed food writer and television personality Matt Preston deems Bangladesh a treasure trove of exotic flavours
hile flipping through channels, one is bound to get glued to one of the many episodes of Masterchef Australia. The sight of contestants plating up sumptuous servings of their finest dishes is an absolute delight for those of us who follow the age old adage ‘live to eat.’ By the end of March, our happiness was doubled when Masterchef judge, Matt Preston came to Bangladesh. The Australian food journalist and food critic is also the brand ambassador of Rivoli Belgian Cookies, a concern of Unimech
Limited, a company established in 1972. Farah Josephine Saleh Hussain, Managing Director of Unimech Limited shares that the company has been in the market for quite some time. “Rivoli is our first step to diversification. Biscuits have always been a part of the staple diet in Bangladesh; this is a grand initiative for us because a cookie brand has not been pursued at large in the Bangladeshi market,” informs Josephine. She confirms that at Unimech, they have a fully automated line which specialises in mixing and packing. Josephine highlights that
their main ingredients are imported and they also monitor what goes in the product. Furthermore Josephine says that at Unimech they are toiling day in and day out to bring out the perfect batch of cookies. “Our research and development is top notch. Overall we work through and through to make our operations better, to tweak the flavours in order to satiate the local palate,” she says. While Dhaka clamoured to the arrival of the ultimate foodie, he too, took great joy in doing what he does best: eating. “I travel a lot because I believe one should aim to know a lot about things out there. When I came to Bangladesh, I discovered differences and similarities with other food cultures,” says Matt. Travelling gets him up and running because the journey from one place always takes him to another. “It’s like unravelling a bowl of string; every time you undo a knot there’s another knot to undo and that keeps on going,” claims Matt. Despite being here for Rivoli’s ‘Meet Matt’ campaign, Matt acknowledges the endless ways in which the South Asian cuisine entices him. “When you look at the subcontinent, you start realising that the perception of sub continental food is very monosyllabic. Although there are 19 different regions for food in India, the food here is unlike anything else there,” exclaims Matt. He’s overwhelmed by the freshness that is present in the local delicacies in Bangladesh. Matt’s enthusiasm and hunger pangs have taken him all the
way to Sadarghat, Old Dhaka where he’s found more than just a few local delights. “I had some flatbreads, bakorkhanis, egg parathas, as well as a packet of Mr Twist. I also had a curry of small fish, wonderful shrimp and bhendi bhortas, chittol fish koftas, some sweet and sour eggplant and Indian Plum (boroi),”says Matt cheerily. In his opinion, the Indian Plum (boroi) bit like an apple but tasted like blue cheese. He explains that his love for intricacies in dishes drives him to discover things that are uniquely local. “The idea that a taste of a dish takes me back to its origins because of how it’s prepared really moves me,” elaborates Matt. His voracious appetite is alive purely because of what makes up the heart and soul of a dishseasoning. The expert reckons that salt is one essential that can make or break the flavour of a dish. Matt also adds that, “Condiments like Tabasco or HP Sauce should never be dominant. Be it sauce, salt or other add-ons such as coffee, you want it to be there as a ‘whisper.’” But in general, he feels that salt and lemon juice does sheer justice to seasoning. Moreover, the passionate foodie stresses that, “When it comes to food, one has to be respectful of their heritage but not bound by it. For instance the bakorkhani I tried was fantastic. Although it’s a simple item, it tastes like cream cracker only a little softer.” Matt’s expertise in food in collaboration with Rivoli looks into the prospects of another
trend in Bangladesh; the possibilities of cookies becoming a sweet treat that’s equivalent to desserts. “This is a culture that understands the importance of tea and the concept of ‘dunking’. Back home, when I return from filming Masterchef, I have a cup of tea with something sweet to go with it.” He exclaims that the practice of dunking which is so familiar here as well as in England and Australia is not as celebrated elsewhere. “Making it soggy is the whole point of a good biscuit. With Rivoli Belgian Cookies, one should be able to dunk it, have a bite without it submerging to the bottom of the cup,” Matt lights up. But when asked about his interest towards cookies, Matt believes that there’s a vast of array of opportunities for an initiative like Rivoli. “Manufacturing cookies in an environment like Bangladesh, which is of high humidity, will perform very well. A box of biscuits is a luxury item, especially when they are individually wrapped. Rivoli nails the standards by using quality ingredients and making sure that they reach the consumers in the right form,” comments Matt. He distinguishes that most chocolate chip cookies are one of two things; they are either very buttery or soft and served warm or they turn out to be very crispy and brittle. “What Rivoli has churned out is a crisp cookie with soft chocolate. This isn’t a cookie that one would simply munch on, savouring it requires mindfulness,” praises Matt.
Photo credit: Bengal Publications
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Singer and songwriter, Farzana Wahid Shayan believes that it has churned out different shades of creativity, experiments and mainly a solid acceptance of fusion music. “As far as fresh and original quality music is concerned, I really don’t think it has been a fertile period for Bangladesh. I call this period a transitional one, where the ‘sound ‘of music has successfully taken a giant leap, as opposed to the ‘mind’ behind it,” she explains. Although she feels that technology gives it the magic touch, the substance of music, in a collective manner, has not travelled much to measure up to its technological progress. Shayan also looks back at the music we had before to elaborate on the quality of music we have today. “Classics were timeless because the era in which they were born was altogether a different one. Those days have enjoyed the absence of distraction and endless competition. I don’t think the focus should be on creating ‘timeless numbers,’ rather the focus should be on the “contemporariness” of today’s music, adds Shayan. According to her, our lyrics have always been limited to certain aspects of romance and patriotism. Thus, they never flourished enough to reflect the neglected corners of life. She claims, “The patterns of lyrics may have changed a little compared to what it used to be, but the content hasn’t changed much.” Shayan feels that the grasp of technology doesn’t craft songs like the way it used to. She concludes by saying, “The access to ready-made facilities that produce sweet sounds are damaging our skills to ornament music with our own creative input.”
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Singer Fahmida Nabi feels that lyricists should read the works of Rabindranath, Nazrul and Shakespeare. “They should familiarise themselves with the presentation of words so that they can incorporate those techniques in their own lyrics,” says Nabi. She goes on to say that although the songs we have today gain popularity among the masses but after a certain point they lose their charm. Fahmida adds, “It doesn’t apply just for Bangladesh; Hindi and English songs too have phrases and sentences which come off as clichés.” She elaborates that there are various emotions and nuances to capture in songs in order to explain the details of a particular relationship which can be reflected with rhythm. Nabi states that, “The sense of refinement and maturity that is present in classics is not seen in the modern songs today.”
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Photograph by Bayezid Waheed
M Musician, lyricist and composer Bappa Mazumder has also voiced his opinion about the drastic change in music. While he acknowledges that modern songs lack depth, he does however feel that there are good ones out there. “If the songs covered themes that reflected other emotions 156
Rock sensation Ayub Bachchu also feels strongly about the evolution of Bangladeshi music. He says, “The new generation is doing great work by producing good lyrics and songs. The advent of technology is great, however an artiste must be able to perform live.” Bachchu states that, times have changed, and so have the words in lyrics. “The love songs we sang before are so much different from the ones we have today. Moreover, some songs do not appeal to the listeners particularly because the words are not relatable,” wraps up Bachchu.
instead of love, the songs would have been much better. This in turn has affected songwriting as a whole, which is why songs we have today are not as timeless as the ones we had back in the day,” stresses Bappa.
Gift Corner
Price Tk. 350 (Red)
Price Tk. 550.00
B&
Price Tk.110
Price Tk. 550
Price Tk.150
Price Tk. 990 (yellow)
old Bright
Price Tk. 670
Be it coasters, key chains or fancy clutches, Bishwo Rang’s assortment of colourful trinkets celebrates Baishakh in full swing! Photos from Bishwo Rang
Events
O2 aims to go international O2, a renowned Bangladeshi fashion house, aims to expand its business to the international market following its enormous success at home for over a decade. The minds behind O2came up with their vision ahead of its 13th founding anniversary setting new goals of reaching more Bangladeshi people and turning O2 into an international brand. The ranges of O2 products for men include long punjabees, sherwani, ethnic vests, pants, shirts, blazers, sandals, tees and polo shirts. Its collections for women include sarees, fatuas, single kameez’, long kameez’, blazers and lehenga.
Baishakhi dhak dhol at Amari Dhaka
Amari’s signature venue, Amaya Food Gallery will offer an endless opportunity to enjoy traditional Bangladeshi cuisine on 14th April for breakfast, lunch and dinner this year. Take the pleasure of having a sumptuous buffet of local culinary delights, with Asian and international à la carte menu. Amaya buffet will be serving traditional mouth-watering Hilsa dishes, which will surely whet your appetite. Bhuna Khichuri, Biriyani, Mutton Biriyani and countless other items all in Bangladeshi style to delight your taste buds on this special day. There will be various kinds of Bharta, such as
Shutki Bharta, Aloo Bharta, Sim Bharta and many more will be the special addition as appetisers. Dessert will include Carrot Halwa, Shemai, Khirsha and various others. Breakfast is priced at 1,600 BDT++, lunch at 1,999 BDT++ and dinner at 2,500 BDT++. The 24-hour open lobby lounge, Cascade will be featuring traditional Bangladeshi deserts, such as chotpoti – fuchka, dekhi pitha and many more. Enjoy
magnificent time with your friends and family at Cascade. You may also order a takeaway. Rejuvenate yourself with traditional beverages, such as lemon juice, coconut water and fresh juices – carrot, cucumber, orange, papaya, pineapple, apple and watermelon. Also, enjoy chilled sweets or sour lassi, Jalebi and green coconut. For F&B information, please dial 01777796444, 01878422222, 01755680804 or 0255059620.
Wings’ program at Gulshan Club ‘Wings’ or Women in Need is a non-profit support group for women in Bangladesh founded in Jan 2015 The platform held an event “45 years of independence of women in Bangladesh” to commemorate
the Independence Day of Bangladesh on March 28th 2016 at 5.30pm at Gulshan Club Patio. The purpose of the event was to honour recognise and award women in different distinguished categories. The chief guest was The Honorable Minister for Cultural Affairs Mr. Assaduzzaman Noor with special guest eminent singer Ferdousi Rahman. The president of Wings, Tootli Rahman an entrepreneur and a social worker was present at the event.
Six Seasons’ Stunning Sky Pool Restaurant Six Seasons Hotel has opened another outlet on 24th March 2016. The ‘Sky Pool Restaurant’, on the rooftop of the 14-storey building, offers spectacular panoramic views of Dhaka city. His Excellence, Mahmoud Ezzat, Dean of Diplomatic Corp and Ambassador of Egypt was present as a chief guest and Better Bangladesh Foundation Founder, Masud Khan was the special guest at the grand opening ceremony of the event. The event included salsa and traditional dance, live music, street magic and a plethora of delectable food items. Food lovers can enjoy a variety of Middle Eastern Kababs, Continental specials such as steaks and seafood, as well as Italian and Spanish delicacies. Six Seasons is offering a 20% opening discount at Sky Pool Restaurant. For more details, please call: +88 01987 009810.